Pizza al Taglio Romana

Pizza al Taglio is a Roman classic pizza that is made with Italian sourdough and requires a long cold fermentation. This gives it a crisp crust and a dough that is airy and light that is totally worth the wait!

The flour here does matter and will make a difference. What I use is Caputo Nuvola Super flour. It is perfect for light and airy crusts. If I don’t have that I use pizza flour. A good quality bread flour could be substituted if you don’t have either.

This recipe does use our pasta madre starter. If you don’t have one, you can make it using your regular starter from our recipe here. You could use your regular starter but the flavor will more a bit more tangy.

Notes on feeding the starter.

Check out our pasta madre starter recipe here and how to maintain it.

The night before I want to bake the bread I feed I do 150g starter, 150 grams bread flour and 75 gram water. This ensures that there will be enough of starter to make the bread and keep enough left. After to maintain the starter I use 120g starter, 120g bread flour and 60g water.

Print Recipe

Pizza al Taglio Romana

Cuisine: Italian Courses: Appetizer, Dinner, Lunch

Cook Time 30 mins Total Time 30 mins

Servings: 2

Best Season: Suitable throughout the year

Description

An authentic Roman pizza al taglio made with Italian sourdough starter, san marzano tomatoes, fresh mozzarella and Italian sausage.

Ingredients

Servings

Dough

• 250 g Pizza flour (see notes above)
• 50 g Stiff starter (see notes above)
• 6 g Salt
• 190 g Water (warm)

Toppings

• ¹⁄₂ cup San Marzano tomatoes crushed
• 1 Cup Fresh mozzarella
• ¹⁄₂ lb Italian sausage

Instructions

1. Mix the dough

   Either in a large bowl or stand mixer add the warm water and starter. Mix to dissolve the starter then add the flour and salt.  Knead for 10 minutes then transfer to a lightly oiled bowl. 

   

2. Bulk ferment

   Transfer the dough into a boil that has been lightly greased with olive oil. Cover and let rest for 3 hours, doing a coil fold every hour. 

   

3. Shape and chill the dough

   Once bulk fermentation is done transfer the to a light floured counter and shape and fold into a rectangle. Transfer to an oiled container. Cover and let rest in the fridge for at least 24 hour, ideally 48. 

   

4. Shape the pizza

   Remove the dough from the fridge 2 hours before baking. Remove from the container and place in a pile of semolina, flipping to coat both sides. 

   Press down on the dough like making focaccia and form into a large rectangle the size of a half sheet pan. Transfer to a parchment lined sheet pan. 

   
   This dough is very sticky, use plenty of flour. The parchment helps ensure the dough won't stick to the sheet pan.

5. Add toppings and bake

   Add the tomato sauce, mozzarella and cooked sausage to the pizza. Bake at 500 F for 10 minutes or until the bottom is crispy and cheese is browned.